question archive I just need some clarifications for food chemistry - this question asks about the role of osmosis: Experiment: Cooking onions In oil alone In oil and salt Adding sugar once cooked to caramalise: Now, I think that addinng salt speeds up the rate of osmosis and will thus reduce cooking time (please confirm?) If this is correct, please describe how the texture of the onions would be different when cooked with salt than they would with just oil, and why this is
I just need some clarifications for food chemistry - this question asks about the role of osmosis: Experiment: Cooking onions In oil alone In oil and salt Adding sugar once cooked to caramalise: Now, I think that addinng salt speeds up the rate of osmosis and will thus reduce cooking time (please confirm?) If this is correct, please describe how the texture of the onions would be different when cooked with salt than they would with just oil, and why this is
Subject:ChemistryPrice: Bought3
I just need some clarifications for food chemistry - this question asks about the role of osmosis:
Experiment: Cooking onions
- In oil alone
- In oil and salt
- Adding sugar once cooked to caramalise:
Now, I think that addinng salt speeds up the rate of osmosis and will thus reduce cooking time (please confirm?)
If this is correct, please describe how the texture of the onions would be different when cooked with salt than they would with just oil, and why this is.
After adding sugar, does this speed up or slow down the rate of osmosis? Does it speed up or slow down the rate of caramelisation? The resulting texture appears to be sticky, but I don't know why this is - please explain this texture.
Please let me know if further clarification of my questions is needed. In summary, I need to know what the role of osmosis plays on each of the scenarios, and how this affects the cooking time and texture of each.
